# What You Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 cloves garlic, unpeeled
03 - 1 small yellow onion, diced
04 - 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried)
05 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Pasta
06 - 12 oz dried fettuccine or tagliatelle (or fresh pasta)
→ Dairy & Liquids
07 - 2 tablespoons olive oil
08 - 1/2 cup heavy cream (or full-fat coconut milk for vegan)
09 - 1/3 cup grated Parmesan cheese (or vegan alternative)
10 - 3/4 cup vegetable broth
11 - Salt and black pepper, to taste
12 - Pinch of nutmeg (optional)
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Spread the cubed butternut squash and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat.
03 - Roast for 25-30 minutes, turning halfway, until the squash is tender and caramelized at the edges.
04 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
05 - In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Sauté the diced onion and sage until the onion is soft and fragrant, about 4 minutes.
06 - Squeeze the roasted garlic out of its skins. In a blender or food processor, combine roasted squash, roasted garlic, sautéed onion and sage, vegetable broth, and heavy cream. Blend until smooth and creamy.
07 - Return the squash sauce to the skillet over low heat. Stir in Parmesan cheese and a pinch of nutmeg, if using. Season with salt and pepper. If the sauce is too thick, add reserved pasta water as needed to reach desired consistency.
08 - Add cooked pasta to the sauce and toss gently to coat. Warm through for 2-3 minutes. Serve immediately, topped with chopped parsley and extra Parmesan if desired.
